Recipe by Chef Jean
I read about this appetizer in African Cooking. The author described that when he was in Luanda, the capital of Angola, he would being his dinners with large, deep-orange papayas. He would eat them with the juice of an Angolan lime, sweetened by a few drops of port. Make sure to use very ripe papayas.
Top Review by duonyte
Well, who would have thought that this combination would work so well? I have a hard time imagining port in Luanda, but it really worked nicely with the papaya and lime. A simple way to dress up a quick dessert.